One-Pan Chicken Caesar Veggie Bake
Ingredients
-
1¾ – 2
lbs.
chicken legs, skin on
-
¾
cup
Tessemae’s Caesar Dressing
-
16
oz.
small potatoes, halved or quartered if larger
-
12
oz.
carrots, cut into 2–3 inch sticks
-
12
oz.
green beans, trimmed
-
1
medium
red onion, cut into wedges
-
3–4
cloves
garlic, minced
-
½
Tbsp.
avocado or olive oil
-
to taste
Salt & Pepper
Instructions
- Marinate chicken legs in Caesar dressing for at least 4 hours or overnight.
- Preheat oven to 425ºF and prepare a baking sheet with parchment paper if desired.
- Add veggies to the pan, drizzle with oil, and toss to coat, then make spaces for the chicken legs.
- Remove chicken from marinade, add to the pan, and discard excess marinade. Season with salt and pepper.
- Bake for 20 minutes, then toss veggies and flip chicken legs, and bake for an additional 8-10 minutes.
- Serve and optionally drizzle with more Caesar dressing and garnish.
Nutrition Facts (estimated)
Servings
5 servings
Calories
400
Total fat
18g
Total carbohydrates
25g
Total protein
34g
Sodium
mg
Cholesterol
mg
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